coconut einkorn pancakes

coconut pancakes

einkorn coconut pancakes

coconut pancakes and einkorn flour bag
Dairy-free Einkorn Coconut Pancakes are fluffy and spongy, and full of coconut flavor. They're topped off with... a velvety coconut syrup that completes this dish with a very delicious bite. This is the perfect dairy-free breakfast recipe for coconut lovers and pancake lovers alike!

Tips for making the best dairy free pancakes:

● Baking powder is a must for fluffy pancakes! Because there’s no dairy you need to use the right amount of baking powder to keep the pancakes fluffy.
● You can substitute coconut oil for vegetable oil if you don’t have any on hand. (But we prefer coconut oil)
● Don’t skip the eggs. Unless you're going for vegan pancakes, keep the eggs in there to get that lovely pancake texture!

Try these other toppings that perfectly compliment the coconut syrup:

● Toasted Coconut
● Whipped Cream
● Fresh Berries

Dairy-Free Coconut Milk Pancakes with Einkorn Flour

Ingredients

For the pancakes

  • 1 ½ cups (180g) jovial All-Purpose Einkorn Flour (measured unsifted)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 5 tablespoons shredded coconut
  • 2 large eggs
  • 2 cups canned unsweetened coconut milk
  • 4 tablespoons (50 g) Coconut oil, plus more oiling griddle

For the coconut sauce

  • One 13.5 ounce can unsweetened coconut milk
  •  4 tablespoons sugar
  • Pinch of salt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon corn starch
  • 2 tablespoons water

Instructions

  1. Make the pancakes: Pre-heat griddle or cast-iron skillet to medium-low heat.
  2. Sift all dry ingredients (except shredded coconut) into a large glass bowl.
  3. Mix shredded coconut into dry mixture.
  4. Using the whip attachment on mixer, whip eggs and coconut milk until frothy.
  5. Melt coconut oil and set aside.
  6. Pour egg mixture into the dry ingredients and mix vigorously until batter is smooth.
  7. Make sure not to over mix or your pancakes will be tough.
  8. Pour coconut oil into the batter and cut in using a spatula.
  9. Lightly oil the griddle or skillet with coconut oil. 
  10. Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.
  11. Serve warm with coconut sauce: Suggested Serving Size: 4
  12. Make the coconut sauce: Combine coconut milk, sugar, salt and vanilla extract in a saucepan.
  13. Bring contents of saucepan to a simmer, stirring occasionally.
  14. Create a slurry with the corn starch and water and pour into simmering mixture, while stirring vigorously with a whisk.
  15. Cook on medium-low heat for about 10 minutes, or until mixture thickens into a syrup, continuing to stir occasionally.
  16. Serve warm, drizzled over pancakes.